Line a muffin tray with cupcake liners and set aside.

In a large bowl, beat together the white cake mix and Sunkist for a total of 2 minutes.

Scoop the batter with a measuring cup into the cupcake liners.

Bake for 25-30 minutes, until an inserted toothpick comes out clean, nothing sticking to it.

Allow the cupcakes to cool completely before frosting. (1-2hours)

While waiting , place 1 cup of Sunkist in a saucepan and heat until boiling over medium-high heat. Reduce to medium-low and simmer until reduced to 1/4 (2 ounces of soda should remain). Allow to cool completely.

In a large bowl, beat together the butter and powdered icing sugar for 2-3 minutes, then add the reduced Sunkist soda. Beat to mix well together, then add the milk as needed to receive a spreadable texture. Adjust the color with orange food dye, if needed.

Use an angled spatula to spread 1-2 Tablespoons of frosting onto each cooled cupcake.

Put the sugar crystals in a small bowl and roll the cupcakes in the sugar crystals to cover completely.

Scoop the rest of the frosting into a piping bag and snip off the bottom 1” of the piping bag.

Swirl a 1” circle onto each cupcake and garnish with orange sprinkles.